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Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette.
Ingredients: (Serves 6-8)
3 Large Shallots or 1 Medium Onion
4 garlic cloves minced
2 Tbsp Dry Parsley or (1/2 cup fresh parsley, chopped)
3 Tbsp Dry Oregano
˝ Tsp Dry Basil
1 Tsp Dry Pepper Flakes or Melinda’s Habenero Sauce (Optional) (or Both!)
1 Tbsp Fresh Ground Black Pepper
1/4 cup Olive Oil
28 ounces canned Diced Tomatoes
6 ounces Tomato Paste
1 ˝ cup red wine
1 ˝ cup water
12 small fresh Clams
12 fresh Mussels
1 lb Wild Ocean Seafoods® Pacific Halibut or Hawaiian Ono Fillets cut into 2-inch pieces
1 lb Wild Ocean Seafoods® Jumbo Gulf Prawns or Shrimp, shelled and deveined
2 lbs crab, Wild Ocean Seafoods® Alaska King Crab Snap n Eat Legs or Claws, rinsed & snapped in half
(Optional) 1lb of Linguine (Barilla® or Ronzoni® are recommended)
Prep: (mise en place)
1. Chop Garlic & Shallots, set aside
2. Measure Spices, combine in a bowl
3. Clean Clams & De-beard Mussels, place in bowl in refrigerator
4. Peel & De-vein Shrimp, place in bowl in refrigerator
5. Cut fish into 2” pieces & place in bowl in refrigerator
6. Rinse Brine from King Crab Legs, snap in half & place in refrigerator to thaw
Directions:
Saute onion and garlic over medium heat in olive oil until soft but not browned.
Add herbs, pepper flakes, tomatoes, tomato paste, wine, & water
Bring to a high simmer for 15 minutes.
Reduce heat and simmer 40 minutes.
(You can make the sauce a day or two before, but you must re-heat it before adding the seafood)
Layer all seafood in a large pot, placing clams and mussels on top.
Pour hot sauce over all.
Cover tightly.
Cook over med-low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
Plating:
To serve, ladle hot sauce and some seafood into soup plates or large soup bowls. Alternatively, ladle over Linguine.
Serve with French Bread
Use Bibs
Enjoy! |
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